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[jane jane]

Hello friends, two days out from what I hope was a wonderful Christmas for all here at MWO. I was planning tonight's supper, and just did not want to go to the grocery store...so it was "sweep-the-kitchen" time. I had about a pound of large boiled shrimp left over from Christmas night, so I made up a casserole and WOW it's tasty. I'll serve it tonight with the leftover butternut-squash bisque (delicious, but it'll be nice to see the end of it) and a crisp salad.

JANE JANE'S LEFTOVER SHRIMP CASSEROLE

1 pound (or more) cooked shrimp, peeled and coarsely chopped
1 medium eggplant, peeled and diced into 1" cubes
2 T butter
1 small yellow onion, chopped
1 large clove garlic, minced
2 teaspoons mixed Italian seasonings (basil, oregano, thyme)
Salt and pepper to taste, dash of cayenne or Old Bay seasoning
8 ounces cream cheese or goat cheese (really, any cheese on hand, even Velveeta!)
1 small bottle roasted red pepper in oil, chopped (the pepper, not the bottle)
1 15-ounce can whole-kernel sweet corn, drained
2 cups bread crumbs (I crushed some leftover toast cups)

Boil eggplant cubes in salted water until soft, about 15 minutes. Drain. In a big ovenproof skillet, saute' onion and garlic in butter until soft. Add eggplant, peppers, and corn. Stir in cheese until melted, then add bread crumbs. If too stiff, add a bit of broth or cream. Top with buttered breadcrumbs and a sprinkling of paprika, and bake until browned.

Happy New Year!

[Determinator]

Velveeta!!?? ok, besides that this looks great Jane! I don't normally like casseroles however this looks tasty

[MyOwnWoman]

Det, she is from the South, we gotta cut her some slack.... :-)

[jane jane]

SORRY all about the dreadful term "Velveeta" slipping out---MOW is right, it's bred deep in my Southern DNA. I do know about fancy cheeses---I have taken cooking courses while on vacation in France and Italy, have special-ordered taleggio and St. Andre' and other stuff unavailable around here, but if I need something bland that melts quickly, there's always the...the..."V" word Mea culpa.

[Cinders]

Not that I ever have leftover shrimp. However, I would actually just buy some for this recipe, it does sound good.

I am wondering if shrimp and scallops mixed would be good or would the scallops toughen up too much?

btw, I am from the deep south and we never eat Velveeta. I do fry bologna, though.

Cindi

[jane jane]

db2, I think that if you added the sauteed scallops just before warming the whole dish, they'd be fine. Because there's no egg in the recipe, it's all cooked before browning, so just heating it through would not toughen the scallops. I think they'd be a delicious addition! Crabmeat, too.

FRY bologna? Baloney! You and I must meet one day, I can tell.

[Ripple]

I found this recipe on a box of Bombay Basmati Rice....It's really good. ( changed a few amounts)

1 lb cubed chicken breast
1 large diced onion
3/4 cup frozen baby peas
1/2 large red pepper diced
1 to 2 tblsp olive oil
3 cloves diced garlic
1 tblsp ground ginger
1 tsp salt (or more to taste)
black pepper
1/2 tsp crushed red pepper (optional)
1/8 tsp ground cinnamon
1 cup basmati rice (rinse before cooking)
Saute chicken, onions, peppers, garlic and ginger in oil for about 5 minutes (on high or med-high)...until diced chicken is cooked, add pepper salr cinnamon and red pepper.....stir in cooked rice and serve.

Ripple~